Tibetan Vegetable Momos with Spicy Sesame Tomato Chutney

Is there anything more desirable than a dozen (or a few) vegan dumplings on a cold day? No need to order takeout when you can make these Tibetan vegetable momos at home! They are served with a thick and fragrant tomato chutney, but you can make a different plant-based sauce to match! You will find the link to a step-by-step video tutorial on how to make these cute little dumplings at the end of the post.

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Tibetan Vegetable Momos

Tibetan Vegetable Momos with Spicy Sesame Tomato Chutney





  • 2 cups all purpose flour, more as needed
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water


  • 2 cups (180g) shredded green cabbage
  • 3/4 cup (70g) shredded carrot
  • 1/2 cup (45g) thinly sliced scallions, white and green parts
  • 2 tsp salt, more to taste
  • 1 tbsp minced ginger
  • 34 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 4 oz extra firm tofu, crumbled
  • 1 tsp ground black pepper
  • 2 tsp oil

Spicy Sesame Tomato Chutney (makes 4 cups):

  • 1 tbsp oil
  • 4 cloves garlic, coarsely chopped
  • 1/2” piece of ginger, coarsely chopped
  • 1 tbsp red pepper flakes, or less to taste
  • 3 tbsp sesame seeds
  • 1 cup chopped red onion
  • 14 oz canned diced tomato
  • 2 tbsp soy sauce
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup water


To make momos:

  1. Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.
  2. Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.
  3. Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.
  4. When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to keep it from sticking.
  5. Cut the dough into 3 1/2 – 4 inch circles. Remove the scraps of dough and place it back under the damp towel.
  6. Taking one piece of dough at a time, place it in the palm of your non-dominant hand. Put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center, or leave it open as pictured. Watch the video for more details on how to shape the momos.
  7. Place finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.
  8. Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 5 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.

To make chutney:

  1. Heat the oil in a skillet over medium. Add the garlic and ginger and cook until fragrant, about 1-2 minutes. Add the sesame seeds and red pepper flakes and let toast for 1 minute.
  2. Add the onion to the skillet and sauté until soft, about 4 minutes, then add the canned tomatoes. Cook until soft and juicy, about 5 minutes.
  3. Transfer the mixture to a blender, add the soy sauce, lemon juice, and water and blend until smooth. Taste and add salt if desired. Use immediately or allow to chill in fridge.


Serve the dumplings warm with chutney. Leftover dumplings can be reheated by steaming them again.

Makes a spicy chutney as written. Use 1/2 the red pepper flakes (also known as red chili flakes or crushed red pepper) for less heat, or use only a pinch for a mild chutney.

Find more of Eva’s recipes on @thecuriouschickpea.

Tibetan Vegetable Momos Tibetan Vegetable Momos Tibetan Vegetable Momos Tibetan Vegetable Momos

If you loved these Tibetan vegetable momos…

But the process seems intimidating to you, head on over to The Curious Chickpea blog for more detailed instructions and even a step-by-step video tutorial! Click here to see the full recipe.



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